Broccoli Mac and Cheese
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Creamy three-cheese mac and cheese with tender broccoli folded right in. A comforting, kid-friendly dinner that sneaks in vegetables, made entirely from scratch in one pot.
By Mia HartwellUpdated October 30, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Creamy three-cheese mac with a serving of broccoli
- One pot, ready in 30 minutes
- A kid-friendly way to eat more vegetables
- From-scratch — no boxed mix
Broccoli Mac and Cheese
30 min totalServes 5
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 560kcal
- Protein
- 23g
- Carbs
- 58g
- Fat
- 26g
- Fiber
- 4g
- Sugar
- 6g
Step-by-Step Instructions
- 1
Cook the macaroni in salted water, adding the broccoli for the last 3 minutes. Drain together.
- 2
In the same pot, melt the butter over medium, whisk in the flour, and cook 1-2 minutes.
- 3
Gradually whisk in the milk and simmer 4-5 minutes until thickened into a smooth sauce.
- 4
Reduce the heat to low and stir in the cheddar, Gruyere, mustard powder, and garlic powder until melted and creamy.
- 5
Return the pasta and broccoli and toss to coat. Season with salt and pepper.
- 6
Serve immediately while creamy.
Pro Tips for the Best Results
- Cook the broccoli right in the pasta water for the last few minutes to save a pot.
- Shred the cheese yourself — pre-shredded has starch that keeps the sauce from melting smoothly.
- Add the cheese off the boil, over low heat, so the sauce stays silky.
- Cook the flour for a minute before adding milk so the sauce doesn't taste pasty.
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How to Cook Broccoli Mac and Cheese
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Cook pasta and broccoli together
Tossing the broccoli into the pasta water for the last few minutes cooks both at once and saves a pot. Pull them when the pasta is al dente and the broccoli is bright green and crisp-tender.
Make a smooth cheese sauce
A butter-and-flour roux thickened with milk is the base. Cooking the flour first removes any raw taste, and adding the milk gradually keeps the sauce lump-free and silky before the cheese goes in.
Melt the cheese gently
Pull the pot off the boil before stirring in freshly shredded cheese — high heat makes cheese sauces grainy or oily. Stir until smooth, fold in the pasta and broccoli, and serve right away while creamy.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently with a splash of milk to restore the creaminess. Cheese sauces can turn grainy if frozen.
Serving Suggestions
This broccoli mac and cheese pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use frozen broccoli?+
Yes — add it to the pasta water for the last few minutes, or steam it separately and drain well before folding in.
Can I bake it?+
Yes — transfer to a dish, top with extra cheese and breadcrumbs, and bake at 375°F for 15-20 minutes until golden.
How do I reheat it creamy?+
Reheat gently with a splash of milk, stirring, to revive the sauce.
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